If you are on the hunt for a treat that feels like a warm hug in cookie form, this Sweet Potato Cookies Recipe is your new best friend. These cookies bring together the natural sweetness and creamy texture of mashed sweet potatoes with a delightful crunch of pecans and just the right hint of vanilla. Perfectly golden and tender, they offer a unique twist on your standard cookie, making each bite irresistibly cozy and satisfying. Whether you’re baking for a crowd or simply craving a comforting snack, this recipe captures all the flavors of fall with a fun and unexpected ingredient that elevates every crumb.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to baking these charming Sweet Potato Cookies. Each component plays an important role, from the sweetness of the sugars and the earthiness of the sweet potato to the richness of butter and the crunch of pecans, ensuring the perfect balance of flavor and texture.
- Light brown sugar: Adds moisture and a deep caramel flavor that brings warmth to the cookie.
- White sugar: Balances sweetness and helps achieve that lovely golden color as they bake.
- Baking soda: Gives the cookies a light, tender crumb by helping them rise just right.
- All-purpose flour: The sturdy base that holds everything together with just the right amount of chew.
- Cooked, mashed sweet potatoes: The star ingredient providing natural sweetness, creaminess, and beautiful color.
- Large eggs: Bind the dough and add richness for a soft, tender bite.
- Unsalted butter, melted: Offers buttery flavor and a smooth texture for a melt-in-your-mouth experience.
- Vanilla extract or flavoring: Enhances the overall flavor with a fragrant, sweet note.
- Chopped pecans: Add a satisfying crunch and a nutty contrast to the soft cookie.
- Optional toppings (chopped pecans and turbinado sugar): For an extra touch of texture and a sparkling finish.
How to Make Sweet Potato Cookies Recipe
Step 1: Prepare Your Oven and Baking Surface
Start by preheating your oven to 350°F. Line a cookie sheet with parchment paper or a nonstick silicone baking mat to keep your cookies from sticking and make clean-up a breeze. This small prep step ensures your cookies will bake evenly and come off the tray flawlessly.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the brown sugar, white sugar, baking soda, and all-purpose flour. Stir these together thoroughly until evenly mixed. This blend of sugars and leavening agent lays the foundation for the cookie’s texture and sweetness.
Step 3: Add the Wet Ingredients and Pecans
Next, add the mashed sweet potatoes, eggs, melted butter, vanilla extract, and chopped pecans to the dry mixture. Stir gently but completely until everything is well incorporated. You’ll notice the dough has a wonderfully creamy yet slightly chunky texture thanks to the pecans and sweet potatoes, which makes each cookie unique.
Step 4: Portion the Dough and Add Toppings
Using a small cookie scoop or spoon, drop rounds of dough onto your prepared baking sheet. If you want to elevate the presentation and add an extra crunch, sprinkle a few chopped pecans and a pinch of turbinado sugar on top of each cookie. This step adds a delightful texture contrast and a sparkling finish.
Step 5: Bake Until Golden
Bake your cookies for about 10 to 12 minutes or until they turn a lovely golden brown around the edges. Keep a close eye toward the end of baking because these cookies can go from just right to overdone quickly. Once baked, transfer to a wire rack to cool completely. This cooling step is essential for the cookies to firm up just right.
How to Serve Sweet Potato Cookies Recipe
Garnishes
A simple dusting of powdered sugar or a light drizzle of honey complements the earthiness of the sweet potatoes beautifully. If you want to get fancy, a thin spread of cream cheese frosting adds a luxurious, tangy layer that pairs perfectly with the nutty pecans.
Side Dishes
Sweet Potato Cookies make a fantastic accompaniment to warm spiced teas or rich coffee, perfect for cozy afternoons. They also pair wonderfully with a scoop of cinnamon or vanilla ice cream for a dessert that feels indulgent yet wholesome.
Creative Ways to Present
For a holiday or special occasion touch, serve these cookies stacked on a rustic wooden board with small bowls of whipped cream, nut butter, or fruit preserves on the side. This allows guests to customize their bites, making the experience both interactive and delicious.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Sweet Potato Cookies in an airtight container at room temperature. They will stay fresh and soft for up to three days. Proper storage keeps the cookies moist and maintains their lovely texture.
Freezing
You can freeze the baked cookies by placing them in a single layer on a baking sheet to flash freeze, then transferring to a sealed plastic bag or airtight container. This method preserves their flavor and texture, allowing you to enjoy them up to 2 months later.
Reheating
To bring your cookies back to that fresh-baked warmth, reheat them in a microwave for about 10 to 15 seconds or pop them in a preheated oven at 300°F for 5 minutes. This will restore the softness and enhance their comforting aroma.
FAQs
Can I substitute regular potatoes for sweet potatoes in this recipe?
While regular potatoes can be used, the distinctive sweetness and moisture from sweet potatoes are key to achieving the signature flavor and texture. Using regular potatoes will produce a different taste and denser cookie.
Do I need to peel the sweet potatoes before mashing?
It’s best to peel sweet potatoes before cooking and mashing for a smoother dough texture and a cleaner flavor. However, if the skins are very tender, leaving some on won’t harm the cookies but may affect consistency.
What type of sweet potatoes work best?
Orange-fleshed sweet potatoes are ideal for this recipe due to their natural sweetness and vibrant color, which enhance the appearance and flavor of the cookies.
Can I make these cookies gluten-free?
Yes, by swapping the all-purpose flour with a gluten-free blend that can be used cup-for-cup, you can enjoy these cookies gluten-free. Just be sure your baking soda and other ingredients are certified gluten-free as well.
How can I make the cookies softer or chewier?
For softer cookies, make sure not to overbake them, and consider increasing the melted butter slightly or adding a bit of honey to boost moisture. Chewier cookies also benefit from using brown sugar over white sugar due to its higher moisture content.
Final Thoughts
There is something truly magical about how this Sweet Potato Cookies Recipe combines simple, wholesome ingredients into a cookie that feels both nostalgic and wonderfully new. It’s the perfect way to celebrate the flavors of the season or satisfy any sweet tooth craving with a nutritious twist. I can’t wait for you to bake a batch and share these warm, tender treats with your loved ones—trust me, they’ll be asking for the recipe every time!
Print
Sweet Potato Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Sweet Potato Cookies are a delightful treat combining the natural sweetness and moisture of cooked sweet potatoes with the richness of brown and white sugars, pecans, and warm vanilla. Baked to a golden brown, they offer a soft, chewy texture with a hint of crunch from the nuts, perfect for a cozy snack or dessert.
Ingredients
Dry Ingredients
- 1 cup firmly packed light brown sugar
- 1 cup white sugar
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour
Wet Ingredients
- 1 cup cooked, mashed sweet potatoes
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract or flavoring
Add-ins and Toppings
- 1 cup chopped pecans
- Optional: chopped pecans and turbinado sugar for topping
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a nonstick silicone baking mat to prevent sticking and allow for easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, combine the light brown sugar, white sugar, baking soda, and all-purpose flour. Stir thoroughly until the mixture is uniform, ensuring the baking soda is evenly distributed.
- Add Wet Ingredients and Nuts: Add the cooked, mashed sweet potatoes, eggs, melted unsalted butter, vanilla extract, and chopped pecans to the dry mixture. Stir gently but thoroughly until all ingredients are fully incorporated into a consistent dough.
- Shape Cookie Dough: Using a small cookie scoop or spoon, portion out the dough onto the prepared cookie sheet, spacing them evenly. If desired, sprinkle extra chopped pecans and turbinado sugar on each dough ball to add texture and sweetness.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes. Bake until the cookies turn golden brown around the edges but remain soft inside.
- Cool and Store: Remove the cookies from the oven and transfer them to a wire rack to cool completely. Once cooled, store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- Make sure the sweet potatoes are well mashed to avoid lumps in the cookie dough.
- For best texture, use unsalted butter and melt it but don’t let it get too hot before mixing.
- Feel free to substitute chopped walnuts or almonds for pecans if preferred.
- For longer storage, freeze the baked cookies in an airtight container for up to one month.
- Room temperature eggs mix better with other ingredients and help achieve optimal texture.
